Maroro cassava gives the Cook Islands and root-crop side of the archive another named cassava dish that feels island-specific rather than generic. It helps the cassava section grow in a way that still feels tied to real Pacific naming and usage.
If you enjoy this style of Pacific cooking, you may also want to try cassava pudding, cassava coconut rolls.
Ingredients
- 3 cups cassava, peeled and cubed
- 1 cup coconut milk
- 1/4 onion, sliced
- 1 tablespoon butter
- Salt to taste
Instructions
- Boil or steam the cassava until tender.
- Drain and transfer to a pan.
- Add onion, butter, and coconut milk.
- Cook gently until the cassava softens further and the sauce coats it lightly.
- Season and serve hot.
Helpful Tips
- Cook the cassava thoroughly before adding the coconut milk.
- Stir carefully so the cassava pieces do not fully break apart.
FAQ
Is this a main dish or side dish?
It works best as a coconut-rich side dish.
Can this be made sweeter?
Yes, some cassava dishes move sweeter, but this version stays savory.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 0 kcal |
| Fat | 13.1 g |
| Saturated Fat | 10.1 g |
| Carbohydrates | 192.5 g |
| Protein | 11.4 g |
| Sodium | 9747 mg |
| Cholesterol | 8.8 mg |
Leave a Reply